A scone (it rhymes with gone) is a sweet, buttery biscuit with a British background. Buttermilk makes these remarkably crisp crusted, yet moist within.

2 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. sugar
1/2 c. cold butter
1/4 to 1/3 c. buttermilk

WARM HONEY BUTTER:

1 c. each butter and honey

1. Preheat oven to 350 degrees. In a medium bowl stir together flour, cream of tartar, baking soda, salt, and sugar. Cut in butter until mixture has a uniform consistency of coarse crumbs.

2. Gradually stir in buttermilk, 1 tablespoon at a time, just until mixture is moist enough to cling together. (Too much mixing or too much liquid will make the scones tough.)

3. With floured hands, lightly shape dough into a flattened ball. Roll out on a floured board or pastry cloth to a circle about 8 inches in diameter and 1/2 inch thick. Using a floured 2 1/2 inch cutter, cut into rounds. Place on a greased or nonstick baking sheet.

4. Bake until golden brown (15 to 20 minutes).

5. Serve warm, split and drizzled with warm Honey Butter. makes 10 to 12 scones.

HONEY BUTTER - in a small pan of medium heat, combine butter and honey, stirring until blended and hot. Makes about 1/2 cup.